Easiest Chocolate Chip Cookie recipe is a one bowl chocolate chip cookie recipe that makes soft chocolate chip cookies in less than 20 minutes- no mixer necessary, no chilling needed.
I’ve made a lot of chocolate chip cookies. A lot a lot. Probably more cookies than I should say. Sometimes, I break out my mixer and make a recipe like my brownie cookie recipe that needs time to chill.
Other times, I want cookies five minutes ago. When those cookie cravings hit, I need a simple, easy, go-to cookie that I can whip up in just a few minutes.
This Easiest Chocolate Chip Cookie recipe is just such a recipe. The cookies can be made from scratch in less than 20 minutes, and there’s no need to get the mixer out or to chill the dough. All of which make this the simplest chocolate chip cookie recipe.
This popular recipe has been shared over 100,000 times and has thousands of glowing reviews. Give it a try, and it may just be your new go-to easy chocolate chip cookie recipe!
“This was seriously the easiest and most delicious cookie recipe I’ve ever tried! and I’ve tried a lot!!!” – Treasure via Pinterest
What makes this the easiest chocolate chip cookie recipe?
This recipe
- uses just a few basic ingredients like flour, sugar, baking soda, and salt.
- is so fast and so easy that you can make it in less than 20 minutes – no mixer needed, no chilling required.
- is a one-bowl recipe so both mixing and cleanup are easier.
Ingredient notes and substitutions
- Butter: This recipe begins with melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
- The butter should just barely be melted. That means that it shouldn’t be sizzling hot or browned.
- If you’re worried about getting it too hot, melt the butter about 90% of the way and then whisk it until it is completely melted.
- Sugars: This recipe uses both brown sugar and granulated (white sugar). If you would like to use only brown sugar, check out my brown sugar chocolate chip cookie recipe.
- Using only granulated sugar will give you crispier cookies.
- For this recipe, you can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
- I’ve also swapped the amounts of brown sugar and granulated sugar and used 1/2 cup of brown sugar and 1/4 cup of granulated sugar. The cookies are slightly chewier this way.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
- Salt: Kosher salt is a larger-grain salt that isn’t as “salty” as table salt. If you’re using table salt, be sure to use 1/4 teaspoon.
- Please note that the recipe calls for 1/2 teaspoon of kosher salt. I’ve seen people who have commented that the cookies were salty, and it turned out that they had used several times the amount of salt that the recipe calls for.
- Chocolate Chips: I use semisweet chocolate chips. You can use dark, bittersweet, milk, or white chocolate chips. People have used all sorts of mix-ins, like M&Ms or other candy and chip combinations, in this recipe.
How to make easy chocolate chip cookies
This is a seriously simple recipe with just a few steps. Here are step-by-step photos showing how to make this recipe.
Step 1: You’re going to start by melting the butter. The butter shouldn’t be sizzling hot. If you’re not sure how hot is too hot, you’ll want it about 90% melted, and then you’ll whisk it until it finishes melting.
Step 2: Once the butter has melted, whisk in the sugars until well-combined.
Step 3: Mix in the vanilla extract and the egg.
Step 4: Add the flour, baking soda, and salt. Stir in just until combined. You don’t want to overmix the dough.
Step 5: Stir in the chocolate chips, and then scoop the dough. Place about 2 inches apart on the prepared baking sheet.
Step 6: Bake until the cookies are set on the edges but slightly underdone in the middle, about 7-10 minutes. Slightly under-baking the cookies helps to keep them soft.
Since oven temperatures can vary, you may find that you need to adjust the baking times.
Recipe Tips!
There are over 1,000 comments and questions on this recipe. I’ve added this section to answer some of the common questions in the hope that it saves people from having to try to sift through all of those comments. If you have a question that isn’t answered below, please feel free to ask!
- Mixing: I recommend mixing the cookie dough by hand to avoid overmixing the dough. However, you can mix the dough using an electric mixer if you prefer.
- Gluten Free: I haven’t tried it, but I’ve heard from several people who have used a measure-for-measure gluten-free flour in this recipe, and they’ve said that it worked well. However, I haven’t heard from anyone regarding other flours, such as almond flour.
- Freezing: You can freeze the baked cookie dough or freeze the cookie dough.
- Cookies: To freeze the cookies, bake them as-directed, and let them cool to room temperature on a wire cooling rack. Once the cookies have cooled, place them in a freezer-safe container and freeze for up to 1 month.
- Cookie dough: To freeze the cookie dough, scoop up the cooking dough and place on a rimmed baking sheet. Flash freeze until the dough is frozen through. Once the scoops are frozen through, place the frozen scoops in a freezer-safe container and freeze for up to 1 month.
How to make soft chocolate chip cookies
The best way to make soft chocolate chip cookies is to slightly under-bake the cookies. In order to slightly under-bake the cookies, the edges should look set (but not brown).
The center of the cookies should look soft and even a little puffy still. This trick will help to keep your cookies nice and soft.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies are best eaten within 3 days.
More chocolate chip cookie recipes!
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Easiest Chocolate Chip Cookie Recipe
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour properly measured
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 F.
- Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn’t be hot.
- In a large bowl, mix butter with the sugars until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips.
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.3
Video
Notes
- Flour: Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie. For the ingredient measurements by weight, please click “metric” directly underneath the ingredients.
- Salt: Or 1/4 teaspoon table salt.
- Baking: Don’t over-bake the cookies, or you won’t end up with soft cookies. Several people have said that they’ve needed to bake the cookies for longer. Since oven temps can vary, I suggest starting with the listed baking time and increasing the time as needed.
- If you’re interested in the chocolate version of these cookies, you can find that recipe here.
- Nutrition facts are estimates.
Nutrition
Did You Make This Recipe?
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Originally published 8/16/16. Adapted from Pinch of Yum.
Reader Interactions
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Comments & Reviews
Caitlin says
I made the cookies about 3 times the size they should be, so my cooking time was a fair bit longer… but they were still delicious!!
Kate says
Thank you! Yes! Oven temps and baking times often vary quite a bit.
SUSAN HIGHFILL says
This was absolutely the best recipe ever! So easy and they came out perfect, love not having to use a mixer or chill.
Kate says
Thank you so much!
Ely says
Amaaazing recipe! I’ve made 2 batches already, I’m going to start doubling the recipe from now on because they don’t last in my house. Loving that they are slightly crispy on the outside and amazingly chewy and soft on the inside. The BEST recipe I’ve found and no more searching! Thank you so much!!
Kate says
Thank you so much! I’m so glad that you like them!
Alexa S says
These are the easiest, most delicious chocolate chip cookies I’ve ever made! Hope they’ll be some leftover to share with my boys tomorrow! 😊 Thank you so much for sharing!
Kate says
Thank you! I’m glad you liked them!
Jennifer says
I just whipped up a batch of these with Miyokos vegan butter, and they are delicious. Thank you for sharing this easy recipe. YUMMY!!! 5stars.
Kate says
Thank you!
Sam says
Excited to try this recipe but realized I didn’t have brown sugar, if just using granulated sugar would you still use the same amount?
Thanks!
Kate says
Hi! Yes, you would use the same amount. Just as an FYI – I’ve made this recipe without the brown sugar. I’ve found that if you don’t have any brown sugar adding an extra egg yolk helps to get a chewier texture. Hope that helps!
Martin Sanin says
Really good, whole family loved it
Kate says
Thank you! I’m glad your family liked the cookies!
Anik Lalonde says
Amazing!
Kate says
Thank you!
LM says
These were some of the best chocolate chip cookies I have ever had!!! Thank you so much for sharing!! So amazing!!:))
Kate says
Thank you so much!!
Bri says
This is truly the best cookie recipe!! I followed every step prior to baking to a T and they came out perfect. I did need to leave them in the oven at 350 for about 14 mins. I bake often but I’ve never measured flour like this, and I swear this is why my cookies usually come out super flat. The butter trick is also amazingly helpful. Thank you!
Kate says
Thank you! I’m so glad that those notes were helpful!
Luca says
This was so good!!! I made it last night with whole wheat flour and melted coconut oil. All I had – no all-purpose flour or butter in the house when the cookie craving struck. The mixture was very crumbly, and I was very nervous, and then…. they turned out amazing??? Like other commenters have said, kind of shortbread-y. So yum! So fast! So easy! Thank you!!!
Kate says
Thank you so much! I’m glad that it worked out with the whole wheat flour and the coconut oil!
Verity says
So easy and so delicious! Trust the timings and wait for the cookies to set at the end and they will be perfect. Amazing!!!
Kate says
Thank you!
CF says
I knew it was easy but I didn’t know it was THAT EASY! My daughter and I had fun making it and now, enjoying nice warm cookies. :)
Kate says
Thank you! I’m glad you liked the cookies!
L May says
Looks good. Yummy.
Kate says
Thank you!
Kait says
My dough was a little too loose as well, despite following recipe closely, but don’t be fooled by the texture and start second-guessing yourself or add more flour because they still turn out perfect! Just to experiment, I made half with the loose dough as per how it comes out in the recipe and to the second half, I added a little bit of oats to get the firmer consistency I usually expect from cookie dough, and the original recipe is much better, while the firmer consistency came out harder and more crumbly! These cookies turned out crispy on the outside and soft and chewy with a bakery cookie, almost shortbread-like flavor on the inside from all that butter that created the loose dough. TRUST THE RECIPE!
Kate says
Hi! Thanks so much for that!
yannick paquot says
Easy recipe and very good, but I cook them 16 minutes, instead of 10.
I tried 10 minutes, but they broke easily.
Kate says
Thanks! Yes! It’s important to know that about your oven since each oven bakes differently. =)
Elise says
Amazing I loved making it, today I am doing it for the second time! Very nice!
Kate says
Thank you!
kate says
I loved these cookies ! -So easy and so yummy .
Kate says
Thank you so much!!
kate Levin says
I loved them so much Im making another batch . This time Im making white chocolate chip macadamia nut ! This is a dangerously delicious recipe :)
Kate says
Yay!! I’m so glad that you liked the cookies!
Desiree M. says
Hi – I am currently attempting to make this recipe, and my dough is just a tad bit sticky. Any recommendations? Please.
Kate says
Hi! The dough should be soft and just a tad bit sticky. If you find that it’s too sticky, you can add a little more flour. I’d start with 2 tablespoons and go from there. Hope that helps!
Melissa says
I’m very happy with how these turned out. I wanted cookies ASAP and this recipe pulled thru! I even made 1 dozen with butterscotch chips.
Kate says
Thank you! I’m glad you liked them!
Kate says
Thank you! I’m glad you liked the cookies!
Chandana says
Loved this! It’s a thicker, softer cookie for sure. Loved it as part of another dessert.
Kate says
Thank you! So glad that you liked the cookies!
Becky says
My little guy who is 4 really wanted to make cookies but we didnt have chocolate chips so we used white chocolate. Thanks for the recipe it was good on a stormy day to keep him calm ❤. Super easy and fast for a little one who cant wait a couple hours for the dough to get cold. Your amazing!!!
Kate says
Yay!! I’m so glad that you and your kiddo enjoyed making the cookies!
Fatima Attia says
Super easy and yummy recipe. My 4 year old randomly wanted to bake chocolate chip cookies. I had all these ingredients on hand and he was able to make them basically by himself. Thank you!!!
Kate says
How fun!! I love that your kiddo was able to make the cookies!
Darlene says
Fabulous!! Easy easy easy! Will never make my cookies with any other recipe! Thank you!!
Kate says
Thank you so much!
Sarah says
Thank you for the delicious recipe. It came out great. Will be using this recipe now on.
Kate says
Thank you! I’m so glad that they turned out well for you!